Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

Sokrab, Awad M.; Ahmed, Isam A. Mohamed; Babiker, Elfadıl E.

doi:10.1111/j.1365-2621.2012.02938.x

Cited by 14 publications

(14 citation statements)

References 24 publications

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“…Significant reduction of tannins has been noticed in various legume seeds by various authors using similar treatments ( Alegbeleye and Olude, 2009 ). Similarly, the observed reduction in phytic acid in this study might be a result of leaching of phytate ions into the soaking water as explained by Sokrab et al. (2012) .…”

Section: Discussionsupporting

confidence: 65%

Utilization of autoclaved and fermented sesame ( Sesamum indicum L. ) seed meal in diets for Til-aqua natural male tilapia

2016

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Current research emphasis has been on the reduction of feed cost by incorporating processed sesame seed meal in the diet of tilapia. Raw sesame (Sesamum indicum) seed was soaked and subjected to either autoclaving or fermentation, after which their oil contents were mechanically extracted. Graded levels of autoclaved (71.2, 165.5 and 296.3 g/kg designated as diets 1, 2 and 3, respectively) and fermented (71.0, 164.3 and 292.2 g/kg designated as diets 4, 5 and 6, respectively) sesame seed meal were included into fishmeal based diets for Til-aqua natural male tilapia (NMT) fry (initial weight, 1.69 ± 0.02 g). A diet without sesame seed meal served as the control. Diets were approximately iso-nitrogenous (35% crude protein). Fish were fed 5 times their maintenance requirement, which was 3.2 × 5 × [fish weight (g)/1,000]0.8 daily for 56 days. Processing improved the nutritional profile of raw sesame seed meal in terms of its crude protein and antinutrient compositions. Growth performance of fish was similar (P > 0.05) in the control and dietary treatments. The group fed diet 3 exhibited significantly poorer feed conversion ratio (1.14), protein efficiency ratio (2.77) and economic conversion ratio (US$1.38/kg) relative to the group that received diet 5. Apparent digestibility coefficients for protein, lipid and energy in diet 3 were similar (P > 0.05) to those in diet 6 but significantly lower (P < 0.05) than those of the control and other dietary groups. The sesame seed meals processed with different methods did not significantly affect crude protein, crude lipid and gross energy compositions in the fish carcass. The study demonstrated that 71.2 g/kg of autoclaved and 164.3 g/kg of fermented sesame seed meal could be incorporated in the diet of Til-aqua NMT with cost benefit.

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Section: Discussionsupporting

confidence: 65%

Utilization of autoclaved and fermented sesame ( Sesamum indicum L. ) seed meal in diets for Til-aqua natural male tilapia

2016

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“…; Sokrab et al . ). Ertaş () reported that the phytic acid content of sprouted lupin flour significantly ( P < 0.05) decreased.…”

Section: Introductionmentioning

confidence: 97%

Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albusL.) Cultivar

Mohammed

Mohamed²,

Yagoub

et al. 2016

Journal of Food Processing and Preservation

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The effect of three different processing methods on alkaloids, phytate, total phenolics, antioxidant activity and minerals content and extractability of newly developed lupin cultivar (Golo) was investigated. Germination of lupin seeds as well as fermentation (before boiling) significantly (P ≤ 0.05) increased alkaloids content ( > 50%). However, boiling of fermented seeds and debittering process had significantly (P ≤ 0.05) lowered the level of alkaloids, with few exceptions for boiled fermented seeds compared to raw seeds. Regardless of the processing method and compared to raw seeds, phytate level was significantly (P ≤ 0.05) decreased ( ≤ 21.24%) while total phenolics significantly (P ≤ 0.05) increased ( > 50%). Antiradical activity significantly (P ≤ 0.05) increased for germinated seeds and decreased for fermented ones. The increase in antioxidant activity was accompanied by lower values in IC50. All processing methods significantly (P ≤ 0.05) decreased minerals content but significantly (P ≤ 0.05) increased the extractability. Practical Applications Despite the high protein content and antioxidant properties of the newly developed lupin cultivar, it also has high antinutritional factors. The result in this study suggested that through processing (germination, boiling, fermentation), the antinutrients and alkaloids of the lupin can be reduced and the antioxidant properties increased, thereby increasing the utilization potential of the cultivar as functional ingredient in foods.

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“…After fermentation, the grains were washed in portable tap water, drained and dried in a hot air oven at 50°C for 4 h before milling. Malting was done using the method of Sokrab et al (2012). Pearl millet grains were steeped in water and spread on a moistened muslin cloth at tropical room temperature.…”

Section: Introductionmentioning

confidence: 99%

Effect of preprocessing techniques on pearl millet flour and changes in technological properties

Akinola

Badejo

Osundahunsi

et al. 2017

Int J of Food Sci Tech

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Summary This study investigated the effect of some preprocessing techniques on the physicochemical and technological properties of pearl millet flour for possible industrial application. Pearl millet was processed into flour using different preprocessing techniques (blanching, debranning, fermentation and malting) and evaluated for physicochemical and functional properties, grain morphology and total viable count. The result showed that fermentation and malting brought about loosening of starch granules. Fermentation significantly reduced the bulk density by 22% and improved the colour lightness and paste viscosity properties of the preprocessed flour. Malting alone resulted in about 50% increase in protein content of the flour with improved solubility up to 64 g/100 g. Total viable count was highest in fermented sample in the order of 108 cfu g−1. Thus, the combination of fermentation and malting would give the best pearl millet flour with improved technological properties for application in the industries, thereby promoting food security in the region.

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Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

Cited by 14 publications

References 24 publications

Utilization of autoclaved and fermented sesame ( Sesamum indicum L. ) seed meal in diets for Til-aqua natural male tilapia

Utilization of autoclaved and fermented sesame ( Sesamum indicum L. ) seed meal in diets for Til-aqua natural male tilapia

Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albusL.) Cultivar

Effect of preprocessing techniques on pearl millet flour and changes in technological properties

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